Robin Chocolates

It seems like years ago that I was wandering around Boulder, Colorado. It was, in fact, a mere month ago that I came across a cute little shop called Oliv You & Me, which carries all sorts of gourmet goodies. I ogled the olive oil, viewed the vinegar, and…wait, is that chocolate?

They had a selection of Robin Chocolates, a small company out of nearby Longmont, CO. While I would have liked the opportunity to pick and choose, I settled for a pre-packed box of four confections. It contained one each of pomegranate, mint chocolate chip, chocolate caramel fleur de sel, and a raspberry heart.

They’re really pretty, but I got over that “too pretty to eat” thing years ago. Good thing, too. Otherwise, what would I talk about for the next four days?

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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